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Tuna chop with apple jelly – 52 Times
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Tuna chop with apple jelly

Tuna chop with apple jelly


  • 120g tuna fillet ​​​
  • Salt, pepper
  • Olive oil
  • 1 small cucumber
  • 40g salmon caviar


  • 3 medium size apples
  • 3g agar-agar powder


  • 70g home-made mayonnaise
  • Wasabi paste


  • 100g black currants
  • 100ml water
  • 3g agar-agar powder
  • Oil


Servings:4Level: easy

1. Make the apple jelly. Crush the apples for juice, add the agar-agar powder and pour into a saucepan. Bring it to a boil and stir. Pour into serving plates and place in the refrigerator.

2. Make the tuna. Cut the fish into small cubes, add the salmon caviar, season with olive oil, salt and pepper. Cut the cucumber into thin slices.

3. Mix the home-made mayonnaise with wasabi paste according to your taste.

4. Make the black currant “caviar”. In a saucepan, add the black currants and water. Cook for about 3 minutes, then add the agar-agar powder, stir well and blend with a blender. Using a pipette, drip the mixture into a bowl of oil. Strain the “caviar” through a sieve and you can use them.

5. Place the tuna on a plate with apple jelly. Garnish with wasabi mayonnaise and decorate with black currant “caviar”, greens and chopped olives.


Tuna chop with apple jelly